Newport-based pointOne EPoS, an award-winning leading provider of electronic point of sale technology, has enabled the UK’s first cashless restaurant to open.

The restaurant, Tossed - The Heathy Eating Place, is using the Newport firm's ground breaking self-service Kiosk technology, which enables customers to order and pay for food themselves.

Founded in 2001 by UWIC graduates Steven Rolfe and Nick Williams, pointOne has doubled in size over the last four years and now employs more than 25 staff at its offices at Langstone Business Park.

It now has more than 1,400 customers, including Wales Millennium Centre, Restaurant James Sommerin, in Penarth, and The Hardwick, near Abergavenny.

The firm developed the technology in conjunction with Tossed – The Healthy Eating Place – a chain of 26 restaurants based around London which was looking to speed up service, reduce costs and maximise revenues during busy periods.

With plans to roll out the kiosk technology to all its outlets, Tossed’s objective was to remove paper from its shops, streamline its front-of-house operations and deliver a better guest experience.

Managing director of pointOne EPoS Steven Rolfe said: “We have a passion for offering innovative hospitality solutions and we believe that our new kiosk will be a game changer within the quick service restaurant sector.

"We are delighted to have partnered with Tossed for the development of this product. Using the kiosk interface customers of QSR outlets can glide through and browse picture-based menu content and nutritional data, create an order and check-out with integrated card payments in just a few button presses. We believe this offering supports our ethos of delivering truly ground-breaking and class-leading hospitality IT solutions, and we are very excited.

“We are proud to design all our products in South Wales where we have access to a rich pool of both technical and sales talent which are vital in providing our customers with the very latest and most innovative products to help them run their businesses even better.”

Vincent McKevitt, founder of Tossed, said: “Most operators face speed and capacity issues at lunchtime, but ours are intensified because we make our food fresh-to-order and most guests like to customise their food to suit their health and taste requirements. This unique point-of-sale solution allows our team to focus their energy on our speed of production. Guest feedback from the trials has been very positive: people like to be able to browse in their own time and customise what they eat, completing a great experience with tasty, bespoke, healthy food, served quickly.”